Archive of ‘Food’ category
Matt loved the apples with lemon, prosciutto and basil (top left).
I really liked the raspberry, cilantro, buffalo mozzarella and prosciutto combination.
I attempted to make duck tamales with left over corn husks, unfortunately they didn’t taste as good as the ones I used to eat in Mexico. Bulgarian corn flour is a mediocre replacement for Masa, I found it too dense.
I forgot to take a picture of the actual tamale, it looked great yet lacked the fluffiness of a real Mexican tamale.
Massive poolside shrimp party.
I made homemade cocktail sauce*, very exotic for the Russians.
Sisters Diana & Margot.
Russian vodka and caviar (sitting on a massive layer of butter). YES!
We party like this every night.
Fuzzy picture of my sweet neighbours Elizabeth and Max.
- 1/2 cup Ketchup
- 1/2 cup Horseradish
- 3 shakes of Worcester sauce
- 2 shakes of Soy Sauce
- Mix and serve!
Boiled new potatoes, smoked salmon, hot peppers, garlic/dill and yogurt sauce, crispy salmon skin, homemade pickled mustard seeds, yellow beans, red onion marinated in lemon juice, capers, beet / bok choy and rocket leaves from my garden and fresh eggs from our friend’s chickens.
Bulgarian food is great. The produce is local and fresh, they use delicious spices (big Turkish influence) and when you go to a restaurant you can be 99% sure that you will receive a flavorful home cooked meal. With that being said and with the exception of the larger cities, every single restaurant is practically identical. They don’t even try and hide it, I speculate that someone was commissioned to take photos of various dishes, made a menu and sold it to all the restaurants in the country. Coming from a hipster, food forward town in Canada, sometimes I miss a little variety when I go out.
Yesterday Matt and I were roaming around the streets in Old Town Nesebar and stumbled upon the new Ivanoff restaurant. We were a little skeptical at first but the waiter at the door lured us in with promises we’d receive unique experience. First and foremost, the service was exceptional. Bulgarians have a different approach to customer service (as in, they just don’t do it) but the staff at Ivanoff were super friendly, attentive, passionate about their food and made an effort to convince us their restaurant was unique in the area.
The food spoke for itself. Fresh bright flavors, well balanced, homemade and well presented. I’m not claiming food was revolutionary yet it would delight any serious foodie from around the world. I can’t wait to go back really hungry and try more items from the menu.
We started with olives and tomato concasse on homemade garlic bread, compliments of the chef!
Next we ordered chicken strips marinated and breaded in coconut with a mango sauce with wild mint and a Bearnaise type dipping sauce. The mango sauce was to die for, Matt and I were fighting over it!
Then, juicy roasted chicken wings with more of that crazy mango sauce and a side of Tabasco.
And finally, homemade berry jam with a pumpkin bonbon and a light sesame cone, also a gift from the kitchen.
Next time we will order a couple of entrees, perhaps an octopus or a duck.
These homemade gyros are juicy and delicious! Next time I think I will try this recipe with lamb.
After a month of curing, my golden egg yolks are ready to be eaten! The yolk tastes like a nice hard cheese with a slight custard flavor. I’m going to eat it with pasta, green beans, asparagus and salad.
This recipe works, it’s simple and the tofu tastes great.
Step one: soak 1 1/2 cups of dried soy beans in 4 1/2 of cups water overnight.
Step two: blend the beans and water until almost smooth.
Step three: in a large pot bring 5 cups of water to a boil then stir in the beany water and reduce to a simmer (stirring often). Within 8 minutes a thick layer of foam will form on the surface.
Step four: using a cheese cloth (or washed nylons…that’s all I had at the time), strain the beany, foamy liquid, squeezing out as much as possible.
On the left: soy milk (or future tofu). On the right: okara or soy bean pulp (no longer useful for the tofu making process).
You can either freeze or dry the okara and use it in several recipes. I might try a okara banana bread.
Step five: return the soy milk to your large pot (after a quick rinse) and warm the liquid at a very low heat, make sure it doesn’t simmer, yet get it hot enough that it’s almost too hot to the touch. Remove from heat.
Step six: mix 1 cup of water with a 1/4 cup fresh lemon juice. Slowly stir in half of the liquid with the soy milk, stirring clockwise about 6 times. Leave the spoon in the liquid and wait until the liquid stops moving then stir (in a figure 8) the remaining water/lemon juice with the soy milk. At this point you will notice fresh curds forming.
Step seven: place a lid over the pot and let rest for 15 minutes. At this point the curds should sink to the bottom with water at the top.
Step eight: remove the curds with a slotted spoon removing as much water as possible.
Step nine: press the curds with a heavy plate, tofu press or with a heavy container (filled with water) fitted snuggly within a slightly larger container. Press for 15 minutes, drain out the excess water and refrigerate for an hour.
Step ten: eat right away or cover with cold water and store in the refrigerator for up to 3 days.
Exactly one year ago today Matt and I returned home from our fun 6 week trek around South East Asia. For dinner I decided to make a Thai dish. The meal was spot on, one bite and we were transported back to the streets of Thailand.
- Wide glass noodles
- Cabbage, thinly sliced
- Red pepper, thinly sliced
- Onion, thinly sliced
- Green beans
- Mandarin oranges
- Toasted sesame seeds
- Cilantro (I wish I had some)
- Soy sauce
- Peanut butter
- Crushed chilies
- Minced garlic
- Grated ginger
- Lime juice
- Make the dressing in a blender, mortar and pestle or with a hand blender. Try and balance the flavors, Thai food should be equally salty/sweet/spicy but most importantly intense.
- Toss the salad with the dressing several times, don't be shy to use your hands.
Check out my super fluffy homemade bread!
- 100g unsalted butter (room temperature)
- 1 tablespoon pickle juice (room temperature)
- 1/4 cup fresh dill, finely chopped
- 1 gherkin sized pickle
- salt to taste
- Mix with hand blender.
- *grate cold butter with the small holes on a cheese grater for instant "room temperature" butter.
Chicken, rice, green onions and cheese, baked in the oven.
I’m sorry I don’t remember the exact recipe but it was along the lines of: flour, baking powder, baking soda, salt, ice cube and ice water. The batter should be slightly clumpy and very cold (hence the ice). I loved the taste, the baking soda and powder gave it a really cool zing.
I love starting new projects, especially ones involving food. I’m always on the lookout for something new, strange or complicated to take on which is exactly why a recipe for cured egg yolks caught my eye. What would you even do with a cured egg yolk? Apparently the yolk gets hard and you grate it over something like a simple pasta dish or roasted mushrooms to give it a slightly salty, umami flavor (think high quality hard cheese).
My egg yolk curing process should be ready by March 24th and I’ll make sure to give you a full report.
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